Forget the mottled apples, anemic potatoes and wormy ears of corn of the past. Today, organic foods are showing up in major markets, staking their blemish-free claim right next to conventionally grown food.

Thanks to consumer demand, you’ll now find a cornucopia of organic options in mainstream outlets, such as neighborhood supermarkets, mass merchandisers and club stores, not just in natural-food venues.

According to the Organic Trade Association in Greenfield, Mass., Americans spend more than $14 billion annually on organic food, a segment of the food market that has increased nearly 20 percent a year over the last decade. But are organics safer or healthier for the environment?

A study in Environmental Health Perspectives published in 2006 measured pesticide levels in the urine of 23 preschool children in Washington state before and after a switch to an organic diet. After the children were on the organic diet for five consecutive days, researchers found that pesticides had decreased to undetectable levels and remained that way until their conventional diets were reintroduced. The study concluded that an organic diet provides a dramatic and immediate protective effect against pesticide exposure.

“But that’s only one small study,” says Keecha Harris, Dr.P.H., R.D., a spokeswoman for the American Dietetic Association in Sterrett, Ala. “More and larger studies need to be done before any conclusions can be drawn.”

To date, the evidence isn’t considered conclusive that organic foods are safer than conventionally produced foods, says Harris. And, in general, foods produced organically or conventionally contain the same kinds and amounts of vitamins and minerals.

“But there are definite advantages to going organic in terms of its minimal impact on the environment,” says Harris. “Crops grown according to organic standards won’t adulterate the soil and water as much as those grown conventionally. That’s because organic producers can’t use synthetic products that may or may not break down in the soil.”

What’s in a Name?
Food labeled “USDA organic” must meet standards set by the Department of Agriculture and be at least 95 percent organic, meaning all but 5 percent of the content was produced without most conventional pesticides and fertilizers. It also can’t be irradiated, genetically modified (a technique that alters a plant’s DNA) or produced with hormones or antibiotics.

To make organics truly healthier for the environment, Harris suggests buying locally grown organic products — which don’t have to be transported nearly as far from field to store — as often as you can.

Seizing Healthy Savings
You can save on organic products by taking advantage of the following budget-cutting opportunities.

• Supermarket comparison-shop. And keep in mind that fresh organic produce is often cheaper when purchased in season.
• Hit the farmers’ markets. You can usually find organic produce there, and a USDA study found 40 percent of those farmers don’t charge a premium. Check www.localharvest.org for organic grower listings in your area. To make sure produce is organic, look for the USDA seal displayed in their booths.

Whether you buy organic or conventionally grown produce, thoroughly rinse all produce to get rid of possible pesticide and other chemical residues.

Most important of all, eat at least five servings of fruits and vegetables every day.

By Sandra Gordon, a feature writer for Vitality.

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